Orange and Hazelnut Muffins


Orange and Hazelnut Muffins


40g hazelnut flour

70g cake flour  

1 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons rapeseed oil  

2 tablespoons reduced-fat milk

1 1/2 tablespoons agave nectar

1 1/2 teaspoons grated orange rind

1 tablespoon fresh orange juice

1 large egg, lightly beaten

Cooking spray


Preheat oven to 180°c / 350°f.

Combine flours, baking powder, and salt in a bowl. Combine oil, milk, agave, rapeseed oil, juice, and egg in a large bowl, stirring with a whisk. Add flour mixture to oil mixture, stirring until moist.

Spoon batter evenly into 12 muffin cases. Bake until a cake tester inserted in center of muffins comes out clean. Remove muffins from pan; cool on a wire rack.

Products Used 

Home Made Traditional Stoneware 21cm Mixing Bowl 
Kitchen Craft Stainless Steel Eleven Wire 25cm Balloon Whisk 
Colourworks Silicone Spoon 
Master Class Non-Stick American Muffin Pan 
Sweetly Does It Pack of 160 Assorted Pattern Muffin Cases 

Kitchen Craft Chrome Plated Oblong Cake Cooling Tray